I have been living in the UK for nearly 15 years and I have to say pancake day for me is the perfect day. I love pancakes and any excuse to eat my favourite breakfast item is fine by me.
At Evolution Organics we promote healthy eating but we also encourage the 80/20 "diet" or way of living which means you eat well 80% of the time and you can be a tad naughty the remaining 20. To be fair, this pancake recipe is not all bad... they are actually quite healthy the only exception is that they contain white flour and dairy which some people can't digest or stay clear of.
I have made these pancakes for 5 years now. They are so delicious and I also made them for the Evolution Organics office lunch last week and I was reminded to post the recipe pronto... so here it is!
Butternut squash, goats cheese and rosemary pancakes
- 350g self raising flour
- 1 heaped teaspoon bicarbonate of soda
- Pinch Himalayan salt
- 2 organic, free range eggs
- 75g butter/coconut oil, melted
- 250ml organic milk
- 200ml Buttermilk**
1 tablespoon coconut oil
1 small butternut squash
(500g chopped finely)
200g goats cheese, crumbled
2-3 sprigs FRESH rosemary, chopped finely
Salt and pepper to taste
- First make the buttermilk (see note below) and set the oven to gas mark 5. Put coconut oil in a rimmed baking sheet and put in the oven.
- Once the oil is very hot, take the sheet out and add the butternut squash, salt and pepper and bake in the oven for 30-40 minutes. Toss now and again. Leave to cool.
- Now make the pancakes. In a large bowl sift the flour, salt and bicarbonate of soda and make a well in the middle.
- In a large jug mix the eggs, melted butter (or coconut oil), milk and buttermilk and incorporate them into the dry mixture. Let to sit for a few hours if you can.
- Mix the pancake batter with the cooked butternut squash and remaining filling. Take a ladle full of the mix and cook the pancakes on low heat.
Serve with a salad, organic soured cream and red onion or mango chutney
.* Perfect for meal prep, they taste very good cold too!
** This is a cheaper way to make buttermilk, simply mix 1 cup of milk with 1 tablespoon of vinegar. Leave to rest for 15-20 minutes at room temperature and it's ready to use. Makes incredible baked goods.